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Roasted Rack of Lamb

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Print Recipe
Roasted Rack of Lamb
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Servings
Ingredients
  • 2 tablespoons macadamia nut oil
  • 1 tablespoon fresh rosemary not chopped
  • 1 tablespoon fresh thyme not chopped, thick stems discarded
  • 2 whole fresh sage leaves
  • 2 whole garlic cloves
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon sea salt or to taste (optional)
  • 1 1/2 pounds rack of lamb free-range, hormone-free, antibiotic-free
  • 2 teaspoons macadamia nut oil
  • 1 tablespoon gluten-free Dijon or brown mustard (optional)
Servings
Ingredients
  • 2 tablespoons macadamia nut oil
  • 1 tablespoon fresh rosemary not chopped
  • 1 tablespoon fresh thyme not chopped, thick stems discarded
  • 2 whole fresh sage leaves
  • 2 whole garlic cloves
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon sea salt or to taste (optional)
  • 1 1/2 pounds rack of lamb free-range, hormone-free, antibiotic-free
  • 2 teaspoons macadamia nut oil
  • 1 tablespoon gluten-free Dijon or brown mustard (optional)
Votes: 0
Rating: 0
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Rate this recipe!
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Instructions
  1. Place 2 tablespoons of macadamia nut oil, and the rosemary, thyme, sage, garlic, pepper, and sea salt (if using) in a small food processor. Chop until herbs and garlic are minced to a fine consistency and there are no large pieces.
  2. Rub or brush lamb with the oil mixture.
  3. Wrap lamb in plastic wrap, eliminating as much air as possible. Place on a small tray and refrigerate for at least 2 hours, up to 24 hours.*
  4. When you are ready to cook, preheat oven to 400F degrees. Remove lamb from plastic wrap.
  5. Heat 2 teaspoons of macadamia nut oil in a small roasting pan with oven-safe handles over medium-high heat. Make sure pan is hot before introducing lamb.
  6. Place the lamb in the pan and brown on both sides, about 3-4 minutes on each side.
  7. When lamb is browned, place meaty side up. Brush a thin layer of the mustard over the lamb at this time if desired. Place pan in oven, on middle rack. Roast for 20 minutes for medium rare, 22 to 24 minutes for medium-well, or until meat reaches desired doneness. Remove from oven, place on carving tray and cover with foil for five to ten minutes before serving.
Recipe Notes

*This recipe requires marinating meat for a minimum of 2 hours, up to 24 hours. The longer you marinate the meat, the more tender and flavorful it will be. Be sure to have the butcher trim off as much excess fat as possible. Grass-fed lamb has up to 30 percent less fat than grain-fed lamb.

 

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Nutrition Facts
Roasted Rack of Lamb
Amount Per Serving
Calories 240 Calories from Fat 145
% Daily Value*
Total Fat 16.1g 25%
Saturated Fat 3.4g 17%
Cholesterol 68mg 23%
Sodium 351mg 15%
Total Carbohydrates 1.1g 0%
Dietary Fiber 0.3g 1%
Sugars 0g
Protein 21.6g 43%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Roasted Rack of Lamb
Amount Per Serving
Calories 240 Calories from Fat 145
% Daily Value*
Total Fat 16.1g 25%
Saturated Fat 3.4g 17%
Cholesterol 68mg 23%
Sodium 351mg 15%
Total Carbohydrates 1.1g 0%
Dietary Fiber 0.3g 1%
Sugars 0g
Protein 21.6g 43%
* Percent Daily Values are based on a 2000 calorie diet.

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